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Rib-Eye Roast with Mustard and Black Pepper Recipe

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This recipe for Rib-Eye Roast with Mustard and Black Pepper, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Berta Chapa
Added: Thursday, October 4, 2007


4 to 5 lb. rib eye roast
4 cloves garlic, cut into slivers
1 c. Dijon mustard
1/4 c. soy sauce
4 T. coarsely ground or cracked pepper

1/4 c. Dijon mustard
1 T. soy sauce
1 c. beef stock
1 T. cracked pepper

To prepare the roast, cut incisions at even intervals in the surface of the meat and insert slivers of garlic. Place the meat in a roasting pan. Combine the mustard and soy sauce and spread the mixture over the roast. Top with the pepper. Let the roast sit at room temperature for up to 3 hours. Preheat oven to 350. Roast the meat until a meat thermometer inserted in the center of the roast reads 120 for rare, about 1 1/2 hours. Remove from the oven and let rest on a carving board, covered with aluminum foil, for 15 minutes. To make the sauce, in a small pan combine mustard, soy sauce, beef stock and pepper with a whisk and heat through. Or, pour the stock into the degreased drippings in the roasting pan and stir to free any browned bits. Whisk in the mustard, soy sauce and pepper.




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